Easter Dinner Pairings

This spring-time family dinner is the perfect opportunity to branch out and try something new, either on the plate or in the glass. Spring vegetables are finally at hand, and we can start thinking of the warmer weather that's on its way.

 

If you're preparing a ham, you'll want to go with a selection of white wines; the juicy-salty nature of a cured ham doesn't pair well with reds. If you are serving ham that's glazed or infused with honey, maple, or brown sugar, it's best to offer something with some sweetness; a light- to medium-sweet Riesling is a good choice, but you can also look to a Gewurztraminer or an Argentinian Torrontes. I am also a fan of the aromatic Rhone Valley grapes - Viognier, Marsanne, Grenache Blanc. They are full and rich, with a pleasant mouthfeel, and their aromas say 'spring!' like nothing else. Look for a white Cotes du Rhone or for a Viognier from the US or Australia.

 

For the lamb lovers, I think there's nothing better than a red Bordeaux. The ancestral home of Cabernet and Merlot, Bordeaux blends are gentler and less fruity, with a long and silky feel on the finish. There are wonderful deals available from the small Bordeaux producers - plenty of bottles under $20 that complement the mild gaminess of the meat and combine nicely with a hint of garlic, rosemary, or mint sauce. Other possibilities include a spicy old-vine Grenache from Spain, or a big, powerful Carmenere from Chile.

 

Enjoy your dinner, and don't eat too many chocolate bunnies!  Cheers!